File:Kung kam kram.jpg
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Summary
| Description |
English: Kung phao (Thai script: กุ้งเผา), literally "burned prawns", are grilled prawns usually served with a dipping sauce (nam chim) made from mashed bird's eye chillies, coriander root, fish sauce, sugar and lime juice. The prawns seen in this image are large river prawns (Macrobrachium rosenbergii) which are called kung kam kram (Thai script: กุ้งก้ามกราม), kung mae nam (litt. "river prawns"; Thai script: แม่น้ำ) or kung luang (litt. "superior/royal prawns"; Thai script: กุ้งหลวง). The two prawns used for this dish each weighed around 500 grams. The yellow "sauce" is a thick liquid that comes from the prawn head and lends cooked/grilled/fried prawns a unique flavour. At the "Che Dam" restaurant in Pathum Thani province. |
| Date | |
| Source | Own work |
| Author | Takeaway |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 00:34, 25 August 2011 | | 1,920 × 1,895 (603 KB) | Takeaway |
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